Karina Di Scala - Concepedia

Author

Karina Di Scala

National University of Mar del Plata

Also Known As

K. Di Scala, KARINA DI SCALA, Karina Di Scala

Publications

Citations

H-Index

Concepts

All Affiliations

National University of Mar del Plata University of La Serena Consejo Nacional de Investigaciones Científicas y Técnicas Centro Científico Tecnológico - San Juan Universidad de Santiago de Chile

About

Karina Di Scala is an author at National University of Mar del Plata specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	20	1.5K
2	Engineering	13	13	553
3	Medicine	5	5	267
4	Public Health	3	3	202
5	Biochemistry	2	2	160

Karina Di Scala

Publications

Citations

H-Index

Page 1

	Year	Citations
Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian) Antonio Vega‐Gálvez, Karina Di Scala, Katia Rodríguez, Food Chemistry Food ChemistryAir-drying TemperatureRed PepperBotanyFood Analysis	2009	505
Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices Antonio Vega‐Gálvez, Kong Ah‐Hen, Marcelo Chacana, Food Chemistry Food ChemistryAir VelocityAgricultural EconomicsGranny SmithRipening	2011	378
Drying kinetics and quality changes during drying of red pepper Karina Di Scala, Guillermo H. Crapiste LWT DesiccationQuality ChangesFood ProcessingFood QualityHealth Sciences	2007	279
Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.) Margarita Miranda, Antonio Vega‐Gálvez, Jéssica López, Industrial Crops and Products Food ChemistryAir-drying TemperaturePolyphenolicsBotanyQuinoa Seeds	2010	211
Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake Antonio Vega‐Gálvez, Margarita Miranda, Luís Puente, Bioresource Technology DesiccationFood PhysicRheologyOlive-waste CakeFood Engineering	2010	182
Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil Jéssica López, Elsa Uribe, Antonio Vega‐Gálvez, Food and Bioprocess Technology Food ChemistryDrying KineticsAir TemperatureRipeningPost-harvest Physiology	2010	175
Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots Rosario Goyeneche, Sara I. Roura, Alejandra Ponce, Journal of Functional Foods BotanyPhytochemicalPhytochemistryRed RadishAntioxidant Capacity	2015	173
Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca) Yissleen Núñez-Mancilla, Mario Pérez‐Won, Elsa Uribe, LWT High Hydrostatic PressureOsmotic StressBiochemistryMedicinePhysiology	2012	111
Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis Cristian Tello-Ireland, Roberto Lemus‐Mondaca, Antonio Vega‐Gálvez, LWT Hot-air TemperatureFunctional PropertiesBotanyAlga Gracilaria ChilensisPost-harvest Physiology	2011	110
Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas) Antonio Vega‐Gálvez, Margarita Miranda, Rodrigo Clavería, LWT Food ChemistryNutritionDrying KineticsBiomanufacturingDesiccation	2010	105

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